Finally harvested eggplants from my vegetable garden! And with some homemade ricotta cheese, marinara sauce and parmigiano, this dish was perfect for lunch served with a side of green salad!

Ingredients:

• 2 large eggplants, sliced lenghtwise in 8 pieces
• 2 tbs olive oil
• salt and pepper
• 1 jar marinara sauce
• 3 cloves garlic, chopped
• 1 cup button mushrooms, chopped
• 1/2  cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 tsp italian seasoning

Directions:

1. Preheat oven to 375F.
2. In a baking sheet, lay eggplant slice, sprinkle with salt and pepper and drizzle with olive oil.  Roast/broil in oven until light brown and soft (about 25 minutes) flipping halfway through.  Set aside.
3. Heat saute pan on medium. Add 1 tbs oil, garlic and mushrooms.  Add italian seasoning and cook until mushrooms are soft. Set aside.
4. In a bowl, combine ricotta cheese, egg and mushrooms. Mix.
5. Spread 1/2 cup of marinara sauce on bottom of 9 inch square baking dish. Lay half of eggplant slices over marinara sauce. Place a layer of ricotta mix.  Lay the rest of the eggplant slices over the ricotta, then add another layer of marinara sauce.  Top with parmesan cheese.
6. Bake until top is brown and crusty (approximately 35 minutes).  Serve warm.

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